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Cheddar Flax Crackers, Thyme and Thyme Again!

Are you bored with my low carb cracker variations yet? Hehe. I made a new batch of crunchies for the weekend, and have plenty of dough left over in the fridge to make fresh batches as needed. This time I went ahead and made a double batch using sharp cheddar as the base, adding flax seeds and sesame seeds for extra crunch, nutrition and interest, while seasoning generously with pepper and thyme.

Cheddar Flax Crackers with Ginger Walnut Chicken Salad

I also changed the shape for this batch to be larger and “plank-like” so that it will be a better base for the Ginger Walnut Chicken Salad and other toppings. I have also found that we like these crackers better when we don’t store them in a sealed container, and rather prefer to let them continue air drying. When stored in a container, they took on an almost stale taste, but the crispiness just seemed to get better when left in a dish on the counter. Go figure! I lowered the heat to 375, and extended the cook time to about 12 minutes to accommodate the thicker size.

Cheddar Flax Crackers

  • 1/2 C coconut flour
  • 1/2 C blanched almond flour
  • 3 C sharp cheddar, shredded
  • 2 eggs
  • 1/4 C melted butter
  • 1/4 tsp salt
  • 1/8C flaxseed
  • 1 1/2 tsp sesame seeds
  • 2 Tb fresh thyme, finely minced
  • 1 tsp fresh ground black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder

Preheat oven to 375. Combine all ingredients in large bowl, working together until they form a dough. Knead the dough on a clean, smooth surface for several minutes to soften the cheese. Divide in half and shape each half into a rectangle about an inch thick. Dough can be used immediately or refrigerated for up to a week. (The dough does tend to be easier to handle when cold.) Slice thinly and place on parchment-lined baking sheet and bake for 10-12 minutes, turning pan halfway through. Remove and cool, Store loosely covered.

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Parmesan-Thyme (Saver!) Crackers

When you adapt to a different way of eating which requires you bypass the convenience of processed foods, it’s great to have a few tricks up your sleeve to save you time throughout the week. This cracker recipe is versatile and keeps amazingly well in the fridge, so that you can cut and bake fresh crackers quickly anytime you need them! Here, I often make them fresh for my son’s packed lunch, as well as to accompany soups or main courses, or even just as a filling snack. They are GF and very low-carb, made with almond and coconut flour. I adapted this recipe from one that I posted in April for Cheddar Crackers. I am sure that there are many cheeses that would work well, and I personally look forward to making this with Swiss cheese and herbs!

 

We were lucky and stumbled on a wheel of good quality Parmesan Cheese for an incredible price a while ago, and we have been enjoying having it on hand in abundance! I sure will miss it when it’s gone…sigh 😉 I also love to use fresh herbs whenever I can, and Thyme is one that is hardy and can be used all year long (I even have been known to burrow into the snow to get it for soup.) Being spring though, there is nice tender new growth, and I have been using it frequently in the kitchen.

 

Parmesan Thyme Crackers

  • 1/2 C Coconut flour
  • 1/2 C Blanched Almond flour
  • 2 Organic eggs
  • 1/4C Melted butter
  • pinch of salt
  • 1 C Cheddar or Swiss cheese
  • 2 C Freshly grated Parmesan cheese
  • Several sprigs of Fresh Thyme, stripped, or 2 teaspoons dried
  • Cracked Pepper, cayenne pepper, garlic powder and onion powder to taste

Heat oven to 400 degrees. Combine eggs, melted butter, and seasonings, mixing well. Add cheeses, a bit at a time, until well-combined. Sift flours together and add to cheese mixture a bit at a time, until a dough forms. Knead the dough non a flat surface with some almond flour for several minutes, until it comes together and you are able to press it into 2 blocks, about 1″thick. You can then refrigerate both blocks of dough, or cut thin slices and bake for 5-8 minutes on a parchment lined baking sheet, or until the crackers are lightly browned at the edges. The thinner you cut them, the crispier they will be. When cut slightly thicker, they are sturdier and can be used as the base for bruscetta or other appetizers.

 

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